cod fish and rice recipes

Cod fish and rice form a perfect culinary marriage, combining the mild, flaky texture of cod with the versatile and satisfying qualities of rice. This combination is celebrated in various cuisines around the world, from the Portuguese bacalhau à brás to the Asian-inspired cod and rice bowls. In this article, we will explore a variety of cod fish and rice recipes, each offering a unique twist on this classic pairing. Whether you prefer your cod baked, grilled, or sautéed, and your rice plain, spiced, or mixed with vegetables, there’s a recipe here for everyone.

The Classic: Baked Cod with Herbed Rice

Baked cod with herbed rice is a simple yet elegant dish that highlights the natural flavors of cod fish. This recipe is perfect for a quick weeknight dinner or a sophisticated weekend meal.

Ingredients:

• 4 cod fillets
• 1 cup of basmati rice
• 2 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, place the cod fillets. Drizzle with olive oil and sprinkle with minced garlic, thyme, parsley, salt, and pepper. Lay lemon slices on top of the fillets.
3. Bake the cod for 15-20 minutes, or until the fish flakes easily with a fork.
4. While the cod is baking, rinse the basmati rice under cold water. In a saucepan, bring the vegetable broth to a boil, then add the rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the broth is absorbed.
5. Fluff the rice with a fork and serve alongside the baked cod.

Mediterranean Delight: Cod Fish Paella

Paella, a traditional Spanish dish, gets a seafood twist with the addition of cod fish. This one-pot meal is bursting with flavors and colors, making it a fantastic option for entertaining guests.

Ingredients:

• 2 cups of short-grain rice (such as Arborio or Bomba)
• 4 cups of fish or chicken broth
• 1 pound of cod fillets, cut into chunks
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon of smoked paprika
• 1 teaspoon of saffron threads (optional)
• 1 cup of frozen peas
• 1 lemon, cut into wedges
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and bell peppers, and sauté until softened.
2. Add the minced garlic, smoked paprika, and saffron threads. Stir to combine.
3. Add the rice to the pan and cook for a few minutes, allowing it to absorb the flavors.
4. Pour in the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 15 minutes.
5. Add the cod chunks and peas to the pan. Continue to cook for another 10-15 minutes, or until the rice is tender and the liquid is absorbed.
6. Season with salt and pepper to taste. Serve the paella with lemon wedges on the side.

Asian-Inspired: Miso Glazed Cod with Jasmine Rice

For a taste of Asia, try this miso glazed cod served with fragrant jasmine rice. The sweet and savory miso glaze pairs perfectly with the delicate flavor of cod, creating a dish that is both healthy and delicious.

Ingredients:

• 4 cod fillets
• 1 cup of jasmine rice
• 2 cups of water
• 2 tablespoons of white miso paste
• 2 tablespoons of mirin (Japanese sweet rice wine)
• 2 tablespoons of soy sauce
• 1 tablespoon of sugar
• 1 teaspoon of grated ginger
• 1 tablespoon of sesame oil
• Sliced green onions and sesame seeds for garnish

Instructions:

1. In a small bowl, whisk together the miso paste, mirin, soy sauce, sugar, and grated ginger.
2. Place the cod fillets in a shallow dish and pour the miso mixture over them. Marinate in the refrigerator for at least 30 minutes.
3. Preheat your oven to 400°F (200°C).
4. Place the marinated cod fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the fish is cooked through and caramelized on top.
5. While the cod is baking, rinse the jasmine rice under cold water. In a saucepan, bring the water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
6. Fluff the rice with a fork and serve with the miso glazed cod. Garnish with sliced green onions and sesame seeds.

Caribbean Flavor: Coconut Cod with Rice and Beans

Transport yourself to the Caribbean with this coconut cod served with rice and beans. The rich coconut milk and spices give this dish a tropical flair that’s sure to please your taste buds.

Ingredients:

• 4 cod fillets
• 1 cup of long-grain rice
• 1 can of coconut milk (14 oz)
• 1 cup of water
• 1 can of black beans (15 oz), drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 1 lime, cut into wedges
• 2 tablespoons of olive oil
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the cumin, coriander, and turmeric. Stir to combine.
3. Pour in the coconut milk and water, and bring to a simmer. Add the rice and stir well.
4. Place the cod fillets on top of the rice mixture. Cover and cook on low heat for about 20 minutes, or until the rice is tender and the fish is cooked through.
5. Add the black beans and stir gently to combine. Season with salt and pepper to taste.
6. Serve the coconut cod with rice and beans, garnished with fresh cilantro and lime wedges.

Comfort Food: Cod Fish and Rice Casserole

This cod fish and rice casserole is the ultimate comfort food, perfect for a cozy dinner at home. It’s creamy, cheesy, and incredibly satisfying.

Ingredients:

• 4 cod fillets, cut into chunks
• 1 cup of white rice
• 2 cups of chicken broth
• 1 cup of shredded cheddar cheese
• 1 cup of milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can of cream of mushroom soup (10.5 oz)
• 1 teaspoon of dried dill
• 1 teaspoon of dried thyme
• 2 tablespoons of butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
3. Add the rice to the skillet and cook for a few minutes, stirring constantly.
4. Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, or until the rice is tender.
5. In a large mixing bowl, combine the cooked rice, cream of mushroom soup, milk, shredded cheddar cheese, dried dill, and dried thyme. Mix well.
6. Add the cod chunks to the mixture and gently fold them in.
7. Transfer the mixture to a greased baking dish. Cover with aluminum foil and bake for 25-30 minutes, or until the fish is cooked through and the casserole is bubbly.
8. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
9. Garnish with fresh parsley and serve hot.